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Vermouth De Provence

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Makes 1 quart.

This recipe comes form the book Speakeasy. Feel free to halve this recipe, although the infused vermouth makes a nice addition to other cocktails and even cooking.

2 Tablespoons herbes de Provence
1 (750 ml) bottle of dry vermouth (they recommend Noilly Prat)

Place the herbes de Provence in a small saucepan over medium heat for 2 minutes, or until fragrant. Add 2 cups of the vermouth. Bring to a boil and immediately remove from the heat. Let stand until cool. Add the remaining vermouth and strain through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

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